Cooking Instructions

In a large bowl, mix the oil, vinegar, lemon juice, oregano, pepper flakes, and garlic. Add the remaining ingredients; toss well to coat. Refrigerate for 2 hours to marinate.

2

Heat a gas or charcoal grill to medium.

3

For 8-inch skewers, thread 1 mozzarella ball, 1 grape, 1 olive, 1 tomato, and 1 caperberry on each skewer; repeat so you have two of each item on each skewer. For 6-inch skewers, thread 1 of each item, in the same order.

4

Grill the skewers on all sides for 5 to 7 minutes or until the cheese is soft and the skewers are thoroughly heated. Serve the skewers as a tapa or side to grilled meat.

Ingredients

1 cup extra-virgin olive oil

2 tablespoons Spanish sherry vinegar

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh oregano

1 teaspoon crushed red pepper flakes

2 teaspoons minced garlic

12 Wisconsin fresh mozzarella cheese ciliegine balls (1/3 ounce each)

12 seedless red grapes

12 pitted kalamata olives

12 cherry tomatoes

12 large caperberries

6 (8-inch) to 12 (6-inch) skewers

Cooking Instructions

1

In a large bowl, mix the oil, vinegar, lemon juice, oregano, pepper flakes, and garlic. Add the remaining ingredients; toss well to coat. Refrigerate for 2 hours to marinate.

2

Heat a gas or charcoal grill to medium.

3

For 8-inch skewers, thread 1 mozzarella ball, 1 grape, 1 olive, 1 tomato, and 1 caperberry on each skewer; repeat so you have two of each item on each skewer. For 6-inch skewers, thread 1 of each item, in the same order.

4

Grill the skewers on all sides for 5 to 7 minutes or until the cheese is soft and the skewers are thoroughly heated. Serve the skewers as a tapa or side to grilled meat.